Muri Ghonto (Fish head pulao) | How to make Muri Ghonto (Fish head pulao)

By Shonali Debnath  |  17th Nov 2015  |  
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  • Muri Ghonto (Fish head pulao), How to make Muri Ghonto (Fish head pulao)
Muri Ghonto (Fish head pulao)by Shonali Debnath
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About Muri Ghonto (Fish head pulao) Recipe

The delicious and mouthwatering Muri Ghonto (Fish head pulao) is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Muri Ghonto (Fish head pulao) is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Muri Ghonto (Fish head pulao). Shonali Debnath shared Muri Ghonto (Fish head pulao) recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Muri Ghonto (Fish head pulao). Try this delicious Muri Ghonto (Fish head pulao) recipe at home and surprise your family and friends. You can connect with the Shonali Debnath of Muri Ghonto (Fish head pulao) by commenting on the page. In case you have any questions around the ingredients or cooking process. The Muri Ghonto (Fish head pulao) can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Muri Ghonto (Fish head pulao) with other users

Muri Ghonto (Fish head pulao)

Ingredients to make Muri Ghonto (Fish head pulao)

  • Rui/Katla Maacher Muro - 1 (fish head from a 2 kg fish)
  • Basmati rice - 1 cup
  • potatoes - 4 medium cut in small squares
  • onion - 2 medium finely chopped
  • ginger - Garlic paste - 1 tbsp
  • tomato - 2 big chopped
  • turmeric - 1/2 tsp
  • Red Chili powder - 1/2 tsp
  • Garam masala powder - 1 tbsp
  • Green Chilis - 3-4 slit
  • bay leaf - 2
  • cloves - 2
  • Green cardamom - 2
  • cinnamon - 1 inch stick
  • salt - To taste
  • ghee - 1 tsp
  • Refined oil - 3-4 tbsp

How to make Muri Ghonto (Fish head pulao)

  1. Heat 1 tbsp oil in a pan. Add rice and fry till it becomes pale white. Add 3 tbsp oil, heat and fry potatoes till golden brown. Keep aside. Deep fry muro, till golden brown. Keep aside.
  2. Heat 3-4 tbsp oil in a new pan. Add bay leaves, cardamon, cloves and cinnamon and fry for 30 seconds.
  3. Add chopped onions and fry for 4-5 minutes till onions are soft. Add ginger- garlic paste cook for 5-8 minutes. Then, add tomatoes, salt and all the dry masalas. Cook till oil separates out. Add fried fish head, cook for another 10 minutes.
  4. Now add the rice, give it a good mix. Add 2 cups of water and let it cook.
  5. After some time, add fried potatoes and simmer for 10 minutes without cover. Check the rice if its done. Add ghee, green chilies and remove from heat. Serve hot.

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